- 1 pound orecchiette (ear-shaped pasta) or pasta shells
- 2 tablespoons unsalted butter
- 1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
- 1 bunch scallions, thinly sliced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup thawed frozen peas
- 2 teaspoons finely grated fresh lemon zest
- 1/4 cup chopped fresh dill
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
- Remove from heat and stir in peas, zest, dill, salt, and pepper.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).
- If pasta looks dry, moisten with some of remaining water.